The Flame King Smoke Stove series included a one-click stir-fry function. The Fire King Integrated Stove A3 and the Fire King X6T-ZK-SY Smoke Stove Steaming and Roasting Integrated Stove were equipped with a one-button stir-fry mode. By clicking the start button, the strong fire power could be instantly activated, and the cooking time could be shortened to 1 minute. The introduction of this function greatly improved the cooking efficiency and allowed the food to be served faster. Other than these two integrated stoves, the search results of the other products of the Fire King did not mention the one-click stir-fry function. Therefore, not all products in the Flame King Smoke Stove series had the one-click stir-fry function.
The high-fire stove referred to a cooking method. The high-fire stove referred to the use of a gas stove with a large amount of firepower, which could produce high-temperature flames and was suitable for rapid stir-frying. The high-fire stove referred to the process of stir-frying quickly with a high fire, and then turned to a low fire to maintain the temperature, so that the dishes would be more flavorful. This cooking method allowed the dish to be cooked in a short period of time, maintaining the taste and soup of the dish.
It was a characteristic of a smoke machine that could effectively absorb and eliminate the smoke produced in the kitchen. It could maintain a good smoking effect even under high temperature and high firepower. This kind of smoke machine used low-suction top-row technology and side-suction smoke design. The smoke would smoke out without sticking to the wall or producing grease. Some of Fang Tai's cigarette machines, such as the X series and the Z5TA, were known as cigarette machines that had the characteristics of being able to stir up smoke without escaping. They had a large air volume and high wind pressure, equipped with an intelligent cruise pressurizing system, and excellent smoke exhaust effect. These smoke machines also combined the user's use scene and aesthetic design to make them more popular. In general, the " Stir-fried with Fierce Fire " did not run out of smoke was a characteristic of a cigarette machine that had a good smoking effect.
The King Stir-Fried Gas Stove was a gas stove with powerful firepower and fast cooking speed. It had 5.23KW of super firepower and high heat efficiency, and could achieve the ultimate stir-fry in 1 minute. The fire king gas stove also had 15 core technologies, which made it have the characteristics of high firepower, easy cleaning, stability, and so on. However, information about other brands of gas stoves or other features was not provided, so it was impossible to evaluate or compare other brands of gas stoves.
The restaurants and canteens usually used a high-intensity stove to stir-fry. The high-fire stove had the characteristic of high-pressure stir-frying, which could provide greater firepower and rapid heating effect to meet the needs of busy restaurants and canteens. Fierce fire stoves usually used liquefied gas or natural gas as fuel. They could be used alone or together with other stoves. They were energy-saving and efficient, and were suitable for stir-frying dishes. If you need to buy or learn more about the high-fire stove used in the restaurant cafeteria, you can refer to the relevant links in the search results provided.
The stir-fry pot 3500W was an induction cooker that could be used for heating, steaming, stir-frying, boiling water, and many other functions. There were many brands and models of stir-fry pots that cost 35,000,000 yuan to choose from, such as Mantai, Oufenlai, Demas, Eighth Grade, and Mrs. Xiang. These products had the characteristics of high power and multi-functionality, suitable for both domestic and commercial occasions. Some of the products came with non-stick pans and other accessories. According to the user's evaluation, these stir-fry pots had enough firepower of 3500W. They were easy to operate, fast to boil water, and had good logistics and heat dissipation effects. However, as for which brand and model of stir-fry pot 3500W is most suitable for your needs, you need to further understand and compare them.
The New Emperor Heavy Fire Induction Cooker was a type of induction cooker with the ability to stir-fry on high heat. After 80 seconds of turning on the induction cooker, the temperature could reach 680 degrees or more. The firepower was better than that of a gas stove, and it could easily achieve high-temperature stir-frying. In addition, there were other brands of induction cookers that also provided the function of stir-frying, such as the Subo induction cooker and the Demas commercial induction cooker. However, there was still a certain gap between the firepower of the induction cooker and the open fire cooking. Because the Chinese had higher requirements for the heat when cooking, the firepower of the induction cooker was not enough to meet the needs of stir-frying. Therefore, although the induction cooker could achieve stir-frying with high fire, stir-frying with open fire was still the preferred cooking method of the Chinese.
Stir-frying over high heat was a cooking technique. It referred to quickly stir-frying ingredients at high temperatures. This cooking method could quickly stir-fry the ingredients and give the food a unique charred fragrance. During the stir-frying process, one needed to use a high-temperature oil pan to quickly pour the ingredients into the pan and stir-fry them quickly to maintain the tender and smooth taste of the ingredients. Stir-frying over high heat was commonly used in the process of cooking dishes such as stir-fried vegetables and meat.
The specific information about the accessories of the stir-fry stove was not found in the search results provided.
The cooking technique of a fierce stove included mastering the heat, adjusting the firepower and cooking time appropriately, and increasing the smoothness to avoid carbon black at the bottom of the pot. In addition, you can consider adding an appropriate amount of water during the cooking process to help the vegetables restore moisture and lower the temperature in the pot. For vegetables that were not easy to cook, they could be blanched before stir-frying. In addition, using a fierce stove to stir-fry could reach the heat faster, making the reaction of the maillard more sufficient, increasing the pot gas and fragrance.
[Stir-frying is more efficient than hotpot.] On the induction cooker, the fire power and power of the stir-fry were the highest, while the power and fire power of the hotpot were slightly lower. Although the power and firepower of the hotpot could be adjusted, in general, the firepower of the stir-fry was greater.